The world of Steel is as fluid as molten metal. It is ever evolving. Steel as a matter of opinion is very subjective as it relates to knives and personal use. There is no clear cut answer as to which is the best steel. They are all good, but different.
The alloys listed are those that have been or are currently being used in cutlery manufacturing, or have the potential to be used. The various cutlery steels may be filtered by type:
- Stainless
- Non-Stainless
- Alternate Alloy (generally, alternatives to steel)
As new alloys are discovered, developed, announced, and utilized, they will added to the chart.
- If you cannot find an alloy, want to contribute further information, or ask a question, please contact Country Knives.
- For more knife information, please see the Steel Production and Properties.
- Browse a comprehensive list of Steel Terminology terms in our Knife Steel Glossary.